Spring Roll Bowls with Asparagus & Strawberries
A vibrant spring bowl combining fresh asparagus, sweet strawberries, and a creamy peanut sauce. Perfect for weeknight dinners or meal prep.
About This Bowls Recipe
You guys, I'm so excited to share this with you because it's literally a flavor explosion happening in your bowl! 🌱🍓 Asparagus and strawberries are at their absolute peak right now - they're like spring's dynamic duo, and when you combine them with that irresistible peanut sauce, magic happens. This bowl has been blowing up on social media because it's everything we want in a meal right now: colorful, customizable, plant-forward, and it looks absolutely stunning on camera. Plus, it comes together in literally 20 minutes, which is honestly a miracle for a weeknight dinner. The contrast between the crisp-tender asparagus, juicy strawberries, and creamy peanut sauce is just... chef's kiss. Whether you're meal prepping for the week or looking for that perfect dinner that feels fancy but is actually super simple, this is IT. Let's make spring dinner magic happen!
Spring Roll Bowls with Asparagus & Strawberries Ingredients
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 pint strawberries, hulled and quartered
- 4 cups cooked rice (or cauliflower rice for low-carb option)
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp sesame seeds
- For the Peanut Sauce:
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp warm water
- Pinch of red pepper flakes (optional)
- Salt to taste
How to Make Spring Roll Bowls with Asparagus & Strawberries
- 1
Get that rice cooking (or heat up your cauliflower rice) while we prep. Snap those asparagus spears - you'll hear that satisfying 'pop' when they're fresh! Cut them into 2-inch pieces. Toss the asparagus in a small bowl with a drizzle of oil and a pinch of salt. The smell of roasting asparagus will fill your kitchen - it's that earthy, sweet, grassy aroma that signals spring is here.
- 2
In a small bowl, whisk together the peanut sauce ingredients. Start with the peanut butter, soy sauce, and rice vinegar - you'll see it transform from clumpy to smooth. Add the maple syrup for that perfect sweet-savory balance, then the sesame oil which gives it this gorgeous nutty fragrance. The garlic adds this subtle warmth, and if you like a little kick, that red pepper flakes does it. Finally, stir in the warm water to reach a pourable consistency. Give it a taste - it should be creamy, tangy, slightly sweet, and absolutely irresistible.
- 3
Roast those asparagus! Heat your oven to 400°F (200°C). Spread the seasoned asparagus on a parchment-lined baking sheet. As they roast, you'll hear them sizzle and smell that toasty, caramelized edge form. After 8-10 minutes, they should be bright green with those slightly browned tips - tender-crisp, not mushy. Remove from oven and let cool slightly.
- 4
Now for the assembly! Start with a base of rice in each bowl. Arrange the roasted asparagus, juicy strawberry quarters, shredded carrots, edamame, and sliced green onions in colorful rows. The bright red strawberries against the green asparagus and white rice creates this instant Instagram-worthy moment. Sprinkle with sesame seeds and cilantro for that finishing touch.
- 5
Drizzle that peanut sauce generously over everything. Watch it drip down the sides of the bowls, catching in the nooks and crannies. Give it a good toss to coat everything evenly - the sauce should coat each grain of rice and vegetable. Take one big bite and let the flavors dance: creamy peanut, sweet strawberries, earthy asparagus, crunchy carrots. It's literally a flavor party in your mouth!
Chef's Tips
- For extra crunch, add crispy fried onions or cashews on top. The texture contrast makes everything better!
- Make the peanut sauce in bulk - it stays good in the fridge for up to a week. Just add a splash of water to thin it out when reheating.
- Don't overcook the asparagus! The goal is tender-crisp, not mushy. Those beautiful bright green spears are part of the visual appeal.
- If you're meal prepping, keep the sauce and toppings separate. Assemble just before eating to maintain that fresh, crunchy texture.
- Add a protein boost by tossing in grilled tofu, shrimp, or shredded chicken if you want something heartier.
Nutrition Facts
420 calories per serving
Calories
12g
Protein
18g
Fat
58g
Carbs
Serving Suggestions
Serve alongside crispy spring rolls or a light cucumber salad. Pair with sparkling water with lime and mint, or a crisp white wine like Sauvignon Blanc. For plating, arrange the colorful ingredients in neat rows and drizzle the sauce in a zigzag pattern for that restaurant-worthy presentation.
Recipe card
Spring Roll Bowls with Asparagus & Strawberries
A vibrant spring bowl combining fresh asparagus, sweet strawberries, and a creamy peanut sauce. Perfect for weeknight dinners or meal prep.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4 servings
Ingredients
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 pint strawberries, hulled and quartered
- 4 cups cooked rice (or cauliflower rice for low-carb option)
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp sesame seeds
- For the Peanut Sauce:
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp warm water
- Pinch of red pepper flakes (optional)
- Salt to taste
Instructions
- Get that rice cooking (or heat up your cauliflower rice) while we prep. Snap those asparagus spears - you'll hear that satisfying 'pop' when they're fresh! Cut them into 2-inch pieces. Toss the asparagus in a small bowl with a drizzle of oil and a pinch of salt. The smell of roasting asparagus will fill your kitchen - it's that earthy, sweet, grassy aroma that signals spring is here.
- In a small bowl, whisk together the peanut sauce ingredients. Start with the peanut butter, soy sauce, and rice vinegar - you'll see it transform from clumpy to smooth. Add the maple syrup for that perfect sweet-savory balance, then the sesame oil which gives it this gorgeous nutty fragrance. The garlic adds this subtle warmth, and if you like a little kick, that red pepper flakes does it. Finally, stir in the warm water to reach a pourable consistency. Give it a taste - it should be creamy, tangy, slightly sweet, and absolutely irresistible.
- Roast those asparagus! Heat your oven to 400°F (200°C). Spread the seasoned asparagus on a parchment-lined baking sheet. As they roast, you'll hear them sizzle and smell that toasty, caramelized edge form. After 8-10 minutes, they should be bright green with those slightly browned tips - tender-crisp, not mushy. Remove from oven and let cool slightly.
- Now for the assembly! Start with a base of rice in each bowl. Arrange the roasted asparagus, juicy strawberry quarters, shredded carrots, edamame, and sliced green onions in colorful rows. The bright red strawberries against the green asparagus and white rice creates this instant Instagram-worthy moment. Sprinkle with sesame seeds and cilantro for that finishing touch.
- Drizzle that peanut sauce generously over everything. Watch it drip down the sides of the bowls, catching in the nooks and crannies. Give it a good toss to coat everything evenly - the sauce should coat each grain of rice and vegetable. Take one big bite and let the flavors dance: creamy peanut, sweet strawberries, earthy asparagus, crunchy carrots. It's literally a flavor party in your mouth!
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